Serves 4
30 min
Cerveza-Battered Fish Tacos with Quick-Pickled Onion and Cucumber
Recipe GLPReae858870e9ee5
Golden-fried tilapia chunks coated in a spiced beer batter, nestled in grilled flour tortillas and topped with a tangy quick-pickled vegetable medley. The bright, cool pickled vegetables and fresh cilantro complement the crispy, savory fish perfectly. A vibrant, casual main course that's ready in under an hour.
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Ingredients
1 cup all-purpose flour
3 teaspoons ground cumin
3 teaspoons cayenne pepper
3 teaspoons salt, divided
12 ounces beer
1 cup all-purpose flour for dredging
24 ounces tilapia fillets, cut into chunks
Vegetable oil for frying
8 (8-inch) flour tortillas
3/4 cup apple cider vinegar
3/4 cup sugar
1 cup water
1 tablespoon salt
1 large red onion, medium diced
1 large Vidalia onion, medium diced
1 English cucumber, medium diced
1 habanero chile, seeds removed and minced
1 Roma tomato, seeded and diced
2 tablespoons freshly chopped cilantro
Directions
Fill a large heavy-bottomed pot halfway with vegetable oil and heat to 350°F over medium-high heat. Preheat your grill to medium heat.
While the oil heats, combine 1 cup of all-purpose flour, ground cumin, cayenne pepper, and 2 teaspoons of salt in a medium bowl. Slowly whisk in the beer until the mixture reaches a thick, pancake-batter consistency—it should coat the back of a spoon but not be runny.
Place the remaining 1 cup of flour in a shallow dish. Working in batches, coat each tilapia chunk evenly in the dry flour, then dip into the beer batter, allowing excess to drip off. Carefully place battered fish into the hot oil and fry for about 5 minutes until deep golden brown and crispy. Transfer to a paper-towel-lined plate to drain.
While the fish fries, begin preparing the quick-pickled vegetables. In a medium saucepan, combine apple cider vinegar, sugar, water, and 1 tablespoon of salt. Bring to a rolling boil over high heat, stirring occasionally until the sugar dissolves.
Add the diced red onion, Vidalia onion, and English cucumber to the boiling brine. Return to a boil and cook for 2-3 minutes more. Remove from heat and stir in the minced habanero. Transfer the entire mixture to a bowl and allow to cool to room temperature. Cover and refrigerate for at least 1 hour to develop the flavors.
Grill the flour tortillas directly over the grill grates for about 1-2 minutes per side until lightly charred and warm.
Just before serving, fold the diced Roma tomato and fresh cilantro into the chilled pickled vegetable mixture.
To assemble, place 2-3 pieces of fried fish on each warm grilled tortilla and top generously with the quick-pickled onion and cucumber mixture. Serve immediately.
